Description
A creamy risotto made with arborio rice, ham, and peas, cooked to perfection in the oven.
Ingredients
Scale
- 300 g (10½oz) arborio rice
- 1 tbsp olive oil
- ½ teaspoon ground black pepper
- ½ teaspoon garlic powder or 2 garlic cloves (peeled and minced)
- ¼ teaspoon celery salt
- 150 g (1 cup) cooked ham chunks (or shredded ham hock)
- 700 ml (3 cups) just-boiled strong chicken stock
- 115 g (2/3 cup) frozen peas
- 50 g (½ cup) grated (shredded) Parmesan
- juice of ½ lemon
- grated Parmesan
- ground black pepper
- chopped fresh flat-leaf parsley
Instructions
- Preheat the oven to 200°C fan/425°F/gas mark 7. Place a lidded casserole dish in the oven to heat up.
- Once the casserole dish is hot, remove from the oven and remove the lid (leave a tea towel on the lid so you don’t accidentally pick up the hot lid).
- Carefully add the rice to the dish, along with the oil, pepper, garlic, celery salt, ham and hot stock. Stir together, place the lid on the pan and put in the oven for 17 minutes.
- Remove from the oven, add the peas, Parmesan and lemon juice and stir together. Place the lid back on and return to the oven for a further 3 minutes until the rice is tender.
- Remove from the oven and give it a taste. Add a little more salt and pepper if needed (the level of saltiness depends on how salty your ham and stock are).
- Serve the risotto topped with extra Parmesan, black pepper and fresh parsley.
Notes
- This risotto can be customized with other vegetables or proteins as desired.
- Ensure to use strong chicken stock for the best flavor.
- For a richer taste, add more Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 30mg